The City Magazine Since 1975

Apple Pie

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Pie Crust

  • 5 cups self-rising flour
  • 1/2 cup vegetable shortening
  • 8 Tbs. ice water


  • 5 Granny Smith apples, peeled, cored, and thickly sliced
  • 3 oz. butter
  • 1/2 cup packed brown sugar
  • 1 Tbs. cinnamon
  • 1 Tbs. allspice
  • Zest of 1 lemon

Pie Crust

Place flour in bowl. Add shortening, cutting it in with pastry cutter or two knives until shortening is blended and resembles coarse meal. Sprinkle in ice water and toss to mix. Gently form dough with hands and pat into disk. Divide disk in half and refrigerate one half. Roll other half out on floured board into a circle larger than the outside rim of a nine-inch pie plate, so there’s an edge to crimp with top crust. Lay dough inside pie plate and refrigerate while preparing filling.


reheat oven to 350°F. Cook apples in pot with butter, sugar, cinnamon, allspice, and lemon zest for five minutes. Keep warm.

Line crust in pie plate with aluminum foil and fill with raw rice or dried beans to weight the crust while baking. Bake for five minutes. Remove rice/beans and foil. Spoon in warm apples. Roll out remaining dough and gently drape over apples. Seal edges and cut several slits in top to let out steam.

Place pie on baking sheet and bake for 35 minutes, or until top crust is golden brown. If edges darken too much while baking, cover with a strip of aluminum foil.